One Pot Pappardelle Primavera
A quick and easy vegetarian pasta recipe
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Servings: 4 servings
Calories: 358kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup minced onion about 1/2 medium onion
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 1/2 cups low sodium chicken stock or vegetable stock, or water
- 1/4 cup heavy cream
- 8 ounces dry pappardelle pasta
- kosher salt to taste
- 4 ounces thin asparagus tough ends snapped off and cut into 1 1/2-inch pieces
- 1 roma tomato seeded and cut into 1-inch pieces
- 1/2 cup quartered artichoke hearts drained
- 2 cups baby spinach
- grated Parmesan cheese optional
Instructions
- Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and saute for about 4 minutes or until light golden.
- Add the lemon zest, lemon juice, and chicken stock. Bring the liquid to a boil. Add the pasta. Stir to break up the pasta and add the cream. Stir everything well.
- Reduce the heat to medium-low, and cover with a lid. Let the pasta cook for about 8 minutes, or until almost al dente. Taste the sauce and pasta and season it with salt to taste.
- Add the asparagus, tomatoes, artichoke hearts, and spinach on top of the pasta, and cover again to finish cooking - about 2-3 more minutes. Stir it occasionally to incorporate the vegetables into the pasta.
- When the pasta is cooked to your liking, taste and add extra salt and grated Parmesan cheese if desired.
- If the sauce seems too stiff, add additional stock, cream, or water, up to 1/4 cup. The sauce will stiffen up as the pasta cools.
Notes
Feel free to substitute 8 ounces (dry) of any other type of pasta as desired.
Nutrition
Calories: 358kcal | Carbohydrates: 52g | Protein: 14g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 319mg | Potassium: 527mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1952IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 3mg
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